25+ Easy and Tasty Plant-Based Dinner recipes for a Healthier Life

Looking to add more plant-based meals to your dinner rotation?

Whether you’re a long-time vegan, just trying to eat a little less meat, or are simply looking to explore new flavors, plant-based dinners offer a world of variety and taste.

From comforting pasta dishes to fresh and vibrant salads, plant-based meals can satisfy any craving.

In this article, we’ve curated a list of 25+ plant-based dinner recipes that are not only easy to make but also bursting with flavor.

Say goodbye to bland, uninspired meals, and discover how exciting plant-based cooking can be!

These recipes prove that eating plant-based doesn’t have to be complicated or flavorless—get ready to enjoy a whole new world of delicious, wholesome dinners.

25+ Easy and Tasty Plant-Based Dinner recipes for a Healthier Life

With these 25+ plant-based dinner recipes, you’ll never be at a loss for dinner inspiration again.

From hearty stews to fresh salads, and savory stir-fries, these meals are as varied and flavorful as they are nourishing.

Whether you’re cooking for yourself or a group, there’s something here for every taste.

By choosing plant-based dinners, you’re not just making a positive impact on your health but also on the environment.

The best part?

These dishes are quick, easy, and guaranteed to please even the pickiest eaters.

So, grab your apron, head to the kitchen, and start cooking these delicious plant-based recipes today!

Chickpea and Spinach Curry

This vibrant and nourishing chickpea and spinach curry combines hearty chickpeas with fresh spinach in a warm, aromatic curry sauce. Packed with protein, fiber, and iron, it’s perfect for a satisfying and wholesome dinner. Plus, it’s easy to prepare and brings a comforting, spicy flavor profile that makes it a great option for both seasoned vegans and those new to plant-based meals.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1 can (400g) diced tomatoes
• 1 can (400g) coconut milk
• 1 can (400g) chickpeas, drained and rinsed
• 4 cups fresh spinach
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or naan, for serving

Instructions:

1. Heat the coconut oil in a large pan over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Add the garlic and ginger, cooking until fragrant, about 1 minute.
3. Stir in the curry powder, cumin, and turmeric, cooking for another 1-2 minutes to toast the spices.
4. Pour in the diced tomatoes and coconut milk, stirring to combine. Bring to a simmer and cook for 10 minutes to allow flavors to meld.
5. Add the chickpeas and continue cooking for another 5 minutes until they are heated through.
6. Stir in the spinach, allowing it to wilt into the curry.
7. Season with salt and pepper to taste, and garnish with fresh cilantro.
8. Serve warm with rice or naan.

This dish is a delightful combination of textures and flavors, with the creaminess of the coconut milk contrasting the mild heat of the curry spices. It’s a meal that feels comforting yet refreshing, making it a go-to for weeknight dinners. The leftovers only get better as the flavors meld overnight, so it’s also perfect for meal prep.

Roasted Vegetable Quinoa Bowl with Lemon Tahini Dressing

This roasted vegetable quinoa bowl is a nutritious and colorful dish that combines roasted seasonal vegetables, fluffy quinoa, and a zesty lemon tahini dressing. It’s a filling, balanced meal with all the essential nutrients you need. Roasting the vegetables brings out their natural sweetness and adds a hint of caramelization, making each bite as satisfying as it is healthy.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 sweet potato, diced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 tbsp water (more if needed)
• 1 clove garlic, minced
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Spread the diced sweet potato, bell pepper, zucchini, and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes or until vegetables are tender and slightly caramelized.
3. Meanwhile, combine quinoa and water or vegetable broth in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.
4. To make the dressing, whisk together tahini, lemon juice, water, garlic, and a pinch of salt until smooth and creamy.
5. Assemble the bowls by dividing the quinoa among serving bowls, then top with roasted vegetables.
6. Drizzle with lemon tahini dressing and garnish with chopped parsley.

This quinoa bowl offers a delightful mix of earthy and tangy flavors, making it perfect for a cozy dinner that’s as tasty as it is good for you. The creamy lemon tahini dressing brings it all together with a hint of brightness, and you can easily customize it with your favorite seasonal vegetables.

Creamy Mushroom and Spinach Pasta

For a creamy, indulgent pasta dish without any dairy, this mushroom and spinach pasta is a game-changer. The cashew-based sauce is rich, velvety, and a perfect complement to the earthy mushrooms and fresh spinach. This dish is hearty and flavorful, making it a great choice for a satisfying plant-based dinner that’s sure to impress.

Ingredients:

• 8 oz (225g) pasta of choice (e.g., fettuccine or spaghetti)
• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1/2 cup raw cashews, soaked in hot water for 15 minutes and drained
• 1 cup vegetable broth
• 1 tbsp nutritional yeast (optional, for cheesy flavor)
• Salt and pepper, to taste
• 2 cups fresh spinach
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
3. Add garlic and mushrooms, cooking until mushrooms are golden brown and have released most of their moisture, around 5-7 minutes.
4. Meanwhile, blend the soaked cashews, vegetable broth, nutritional yeast, and a pinch of salt until smooth and creamy.
5. Pour the cashew cream into the pan with the mushrooms and stir, bringing it to a gentle simmer. Add spinach and cook until wilted.
6. Season with salt and pepper, and toss the cooked pasta in the sauce until well coated.
7. Garnish with fresh parsley and serve immediately.

This creamy mushroom and spinach pasta is the ultimate comfort food, delivering a rich and velvety sauce without any dairy. The cashews create a wonderfully smooth consistency, and the nutritional yeast adds a hint of savory “cheesiness” that elevates the dish. It’s a great option for an elegant yet simple dinner.

Spicy Lentil and Sweet Potato Stew

This warming lentil and sweet potato stew is a nutrient-dense meal that’s both satisfying and packed with vibrant flavors. The spiciness balances beautifully with the sweetness of the potatoes, while the protein-rich lentils make it filling and nourishing. This stew is perfect for a cozy evening meal and can be served with crusty bread or rice for a heartier option.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp curry powder
• 1/2 tsp cayenne pepper (optional)
• 1 large sweet potato, peeled and cubed
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (400g) diced tomatoes
• 1 can (400ml) coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the garlic, ginger, curry powder, and cayenne, cooking for 1-2 minutes until fragrant.
3. Stir in the sweet potato and lentils, then pour in the vegetable broth and diced tomatoes. Bring to a boil, reduce to a simmer, and cook for 20 minutes until the sweet potatoes are tender and the lentils are soft.
4. Stir in the coconut milk, and season with salt and pepper to taste. Cook for an additional 5 minutes.
5. Serve hot, garnished with fresh cilantro.

The richness of this stew, paired with the warming spices, makes it a satisfying meal for any time of year. Each spoonful is packed with flavor and nutrients, and the coconut milk adds a creamy finish that ties it all together. It’s also a fantastic option for leftovers, as the flavors deepen over time.

Cauliflower and Chickpea Tacos with Avocado Cream

These cauliflower and chickpea tacos are a vibrant, plant-based twist on traditional tacos. The spiced cauliflower and chickpeas are roasted until crispy, then piled high in a soft tortilla with a luscious avocado cream. These tacos are full of texture, flavor, and color, making them a delightful, satisfying meal that’s also quick to prepare.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (400g) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin powder
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• Fresh cilantro, for garnish

Avocado Cream:

• 1 ripe avocado
• 1/4 cup vegan sour cream or plain dairy-free yogurt
• 1 tbsp lime juice
• Salt, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss cauliflower florets and chickpeas with olive oil, chili powder, cumin, salt, and pepper. Roast for 25-30 minutes, or until cauliflower is tender and chickpeas are crispy.
3. Meanwhile, prepare the avocado cream by blending the avocado, vegan sour cream, lime juice, and a pinch of salt until smooth.
4. Warm the tortillas in a dry skillet over medium heat until soft and pliable.
5. Assemble the tacos by placing the roasted cauliflower and chickpeas onto each tortilla, then drizzling with avocado cream. Garnish with fresh cilantro.

These tacos are an explosion of flavors and textures. The creamy avocado pairs beautifully with the spiced, roasted cauliflower and chickpeas, creating a taco experience that’s both fresh and hearty. They’re ideal for casual dining or even a small dinner party with friends.

Stuffed Bell Peppers with Black Beans and Rice

These stuffed bell peppers are a beautiful and delicious way to serve a nutritious, plant-based meal. Filled with seasoned black beans, rice, and fresh veggies, they’re packed with protein, fiber, and vibrant flavors. Baked until tender, these peppers make a stunning and satisfying meal that’s perfect for family dinners or meal prepping.

Ingredients:

• 4 large bell peppers, tops removed and seeds removed
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (400g) black beans, drained and rinsed
• 1 cup cooked rice
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1 tsp cumin powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
3. Stir in the black beans, rice, corn, diced tomatoes, cumin, salt, and pepper. Cook for 5 minutes to combine flavors.
4. Spoon the filling into each bell pepper, pressing down gently to pack.
5. Arrange the peppers in a baking dish and cover with foil. Bake for 25-30 minutes, until the peppers are tender.
6. Remove from the oven and garnish with fresh cilantro before serving.

These stuffed peppers are as delightful to eat as they are to look at. The hearty black beans and rice filling, combined with the naturally sweet, tender bell peppers, create a balanced and delicious meal. They’re perfect for meal prepping and can be easily reheated, making them a convenient and tasty choice for busy weeknights.

Creamy Pumpkin and Sage Risotto

This creamy pumpkin and sage risotto is a comforting, savory dish with a delightful autumn flavor. The pumpkin adds a natural sweetness, while the fresh sage brings a hint of earthiness that complements the dish beautifully. This risotto is creamy, rich, and satisfying—without any dairy—making it a perfect plant-based dinner option for chilly evenings.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup white wine (optional)
• 4 cups vegetable broth, warmed
• 1 cup pumpkin puree
• 1 tsp fresh sage, chopped (or 1/2 tsp dried)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Add the garlic and Arborio rice, stirring to coat the rice with the oil and toasting it lightly, about 2 minutes.
3. Pour in the white wine, if using, and cook until it evaporates.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
5. When the rice is nearly tender (about 20 minutes), stir in the pumpkin puree and sage. Cook for an additional 5 minutes until creamy.
6. Season with salt and pepper, garnish with fresh parsley, and serve warm.

The creamy pumpkin risotto offers a perfect balance of comforting textures and rich flavors. It’s a warm, savory dish that feels like a hug in a bowl, ideal for cozy nights. The mild sweetness of pumpkin and the fresh hint of sage make it a memorable plant-based meal.

Thai-Inspired Peanut Noodles with Vegetables

These Thai-inspired peanut noodles are a vibrant, quick-to-make meal filled with a creamy, spicy peanut sauce and crisp, colorful vegetables. This dish is packed with flavor and texture, delivering a delightful mix of sweet, spicy, and tangy notes. It’s a versatile recipe, perfect for a weeknight dinner, and can easily be customized with your favorite veggies.

Ingredients:

• 8 oz (225g) rice noodles
• 1 tbsp coconut oil
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1 zucchini, julienned
• 1/2 cup snap peas
• 1/4 cup chopped peanuts, for garnish
• Fresh cilantro, for garnish

Peanut Sauce:

• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp maple syrup
• 1 tsp sriracha or chili sauce (optional)
• 1/4 cup warm water

Instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sriracha, and warm water until smooth.
3. In a large skillet, heat the coconut oil over medium heat. Add bell pepper, carrot, zucchini, and snap peas, and stir-fry until tender-crisp, about 5 minutes.
4. Add the noodles and peanut sauce to the skillet, tossing until everything is well coated.
5. Garnish with chopped peanuts and fresh cilantro, and serve warm.

These peanut noodles are incredibly flavorful, thanks to the creamy peanut sauce and fresh, crunchy vegetables. It’s a satisfying and versatile dish that can be made in under 30 minutes, making it perfect for busy nights when you want a quick, nourishing meal that’s big on flavor.

BBQ Jackfruit Sliders with Coleslaw

These BBQ jackfruit sliders are a delicious, plant-based twist on pulled pork sliders. The jackfruit’s texture resembles shredded meat, and when tossed in smoky BBQ sauce, it becomes a hearty and flavorful filling. Paired with a crunchy, tangy coleslaw, these sliders are perfect for a casual dinner or a fun weekend meal with friends.

Ingredients:

• 2 cans (400g each) young green jackfruit, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup BBQ sauce
• Salt and pepper, to taste
• 8 small slider buns

Coleslaw:

• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 2 tbsp vegan mayo
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the jackfruit, breaking it apart with a fork to resemble shredded meat. Stir in the BBQ sauce, reduce the heat, and cook for 10-15 minutes, allowing the flavors to meld.
4. Transfer the jackfruit to a baking sheet and bake for 15 minutes to develop a slightly caramelized texture.
5. While the jackfruit is baking, mix the coleslaw ingredients in a bowl, tossing to coat evenly.
6. To assemble the sliders, place a spoonful of BBQ jackfruit on each bun and top with a generous portion of coleslaw.

These BBQ jackfruit sliders are satisfying, flavorful, and fun to eat. The tender, BBQ-infused jackfruit pairs beautifully with the crunchy coleslaw, creating a perfect balance of textures and flavors. They’re a hit at gatherings and can easily be doubled for a larger crowd, making them a fantastic plant-based option for any occasion.

Vegan Stuffed Portobello Mushrooms with Herbed Couscous

These stuffed Portobello mushrooms are a savory, satisfying dish that’s perfect for a dinner that feels both elegant and comforting. Filled with herbed couscous and topped with a sprinkle of toasted pine nuts, they offer a hearty, earthy flavor profile. This dish can be served as a main course or even as an impressive appetizer for guests.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cooked couscous
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• 1 tbsp pine nuts, toasted
• 1/4 cup vegan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the mushrooms on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 10 minutes to soften.
2. While the mushrooms are baking, prepare the couscous filling by combining the cooked couscous with sun-dried tomatoes, parsley, basil, and toasted pine nuts.
3. Remove the mushrooms from the oven and fill each with a generous amount of the couscous mixture. If desired, sprinkle vegan cheese on top.
4. Return the mushrooms to the oven and bake for an additional 10 minutes, until the filling is warm and the cheese (if used) is melted.
5. Serve warm, garnished with extra fresh herbs if desired.

These stuffed mushrooms offer a satisfying mix of flavors and textures, from the tender, juicy mushroom base to the fresh, herbed couscous. The pine nuts add a delightful crunch, and the optional vegan cheese brings a creamy finish. It’s a meal that feels fancy yet comforting, perfect for a plant-based dinner.

Vegetable Paella

This vegetable paella is a colorful, aromatic dish inspired by the flavors of traditional Spanish cuisine, but with a plant-based twist. Loaded with fresh vegetables and seasoned with smoked paprika and saffron, this one-pan meal is easy to make and full of robust flavors. It’s perfect for when you’re craving something special but also nutritious and filling.

Ingredients:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 1/2 cups Arborio or paella rice
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 4 cups vegetable broth
• 1 cup green peas
• Salt and pepper, to taste
• Fresh parsley and lemon wedges, for garnish

Instructions:

1. In a large skillet or paella pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened.
2. Add the bell pepper, zucchini, and cherry tomatoes, cooking for 5 minutes until the vegetables are tender.
3. Stir in the rice, smoked paprika, and saffron, coating the rice with the spices.
4. Pour in the vegetable broth, season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, until the rice is tender and the liquid is absorbed.
5. Stir in the green peas and cook for an additional 5 minutes.
6. Garnish with fresh parsley and serve with lemon wedges for a burst of freshness.

This vegetable paella is packed with flavor and makes a beautiful centerpiece for a plant-based dinner. The saffron and smoked paprika give it an authentic paella taste, while the fresh vegetables make it a healthy and vibrant option. It’s a dish that’s great for sharing and looks stunning on the table.

Butternut Squash and Black Bean Enchiladas

These butternut squash and black bean enchiladas are a comforting, flavorful dinner option that’s perfect for when you’re craving a cozy, plant-based meal. The sweetness of the roasted butternut squash pairs beautifully with the hearty black beans, all wrapped in tortillas and topped with a savory enchilada sauce. It’s a satisfying, hearty dish with a wonderful balance of flavors.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 can (400g) black beans, drained and rinsed
• 1/2 cup diced red onion
• 1 tsp cumin powder
• 1/2 tsp chili powder
• 8 small corn or flour tortillas
• 1 cup enchilada sauce
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until tender.
2. In a large bowl, combine the roasted butternut squash, black beans, red onion, cumin, and chili powder.
3. Reduce oven temperature to 375°F (190°C).
4. Spoon a portion of the squash and bean mixture onto each tortilla, rolling them up and placing them seam-side down in a baking dish.
5. Pour enchilada sauce over the rolled tortillas, covering evenly.
6. Bake for 20 minutes until heated through and the sauce is bubbly.
7. Garnish with fresh cilantro before serving.

These butternut squash and black bean enchiladas are a delightful blend of textures and flavors. The creamy, slightly sweet butternut squash and earthy black beans wrapped in soft tortillas make each bite comforting and delicious. Topped with the enchilada sauce, this meal is hearty, satisfying, and perfect for a cozy evening at home.

Vegan Cauliflower Tacos with Mango Salsa

These vegan cauliflower tacos are a vibrant and refreshing take on traditional tacos. The crispy roasted cauliflower, seasoned with spices, provides a hearty base, while the fresh mango salsa adds a burst of sweetness and tang. Paired with creamy avocado and served in soft tortillas, these tacos are a perfect blend of flavors, making them ideal for a light, satisfying dinner.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• 1 ripe avocado, sliced
• 1/4 cup cilantro, chopped

Mango Salsa:

• 1 ripe mango, peeled and diced
• 1/4 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped
• Salt, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss cauliflower florets with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread the cauliflower on a baking sheet in a single layer.
2. Roast for 25-30 minutes, flipping halfway through, until cauliflower is crispy and golden.
3. While the cauliflower is roasting, prepare the mango salsa by combining diced mango, red onion, bell pepper, lime juice, cilantro, and salt in a bowl. Set aside.
4. Warm the tortillas in a skillet or microwave.
5. To assemble the tacos, place a few pieces of roasted cauliflower on each tortilla, top with avocado slices, mango salsa, and chopped cilantro.
6. Serve immediately, garnished with extra lime wedges.

These cauliflower tacos are a light yet flavorful meal, perfect for those who enjoy a combination of spicy and sweet. The crispy cauliflower paired with the refreshing mango salsa creates a delightful contrast, and the avocado adds a creamy richness that rounds out the dish. These tacos are ideal for a plant-based dinner that’s full of color and flavor.

Vegan Chickpea and Spinach Curry

This vegan chickpea and spinach curry is a rich and aromatic dish, full of spices and plant-based protein. The creamy coconut milk balances the bold curry flavors, while the chickpeas offer a hearty base, making this dish both filling and flavorful. Paired with rice or flatbread, it’s a perfect meal for a cozy, nourishing dinner.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1 can (400g) chickpeas, drained and rinsed
• 1 can (400ml) coconut milk
• 4 cups fresh spinach
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or naan, for serving

Instructions:

1. Heat coconut oil in a large skillet or pot over medium heat. Add onion and sauté until soft, about 5 minutes.
2. Add garlic and ginger and cook for an additional 1-2 minutes until fragrant.
3. Stir in curry powder, turmeric, and cumin, allowing the spices to toast for 1 minute.
4. Add chickpeas and coconut milk, bringing the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld together.
5. Add fresh spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper.
6. Serve hot, garnished with fresh cilantro, and paired with rice or naan.

This chickpea and spinach curry is a flavorful, aromatic dish that offers comfort and nourishment in every bite. The creamy coconut milk adds a velvety richness, while the spinach brings freshness and a burst of nutrients. It’s a perfect meal to enjoy on a busy weeknight or when you need a wholesome, satisfying dinner.

Spaghetti Aglio e Olio with Roasted Cherry Tomatoes

Spaghetti Aglio e Olio is a simple yet delicious Italian pasta dish made with garlic, olive oil, and chili flakes. In this plant-based version, we add roasted cherry tomatoes to bring a touch of sweetness that contrasts beautifully with the garlic and heat. This is a light yet flavorful dinner that’s ready in just under 30 minutes.

Ingredients:

• 8 oz (225g) spaghetti
• 2 tbsp olive oil
• 6 cloves garlic, thinly sliced
• 1/2 tsp red chili flakes (adjust to taste)
• 1 pint cherry tomatoes, halved
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes, or until the tomatoes are softened and slightly caramelized.
2. While the tomatoes are roasting, cook the spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
3. In a large skillet, heat olive oil over medium heat. Add sliced garlic and sauté until fragrant, about 2 minutes. Be careful not to burn the garlic.
4. Add the chili flakes and stir to combine.
5. Toss the cooked spaghetti into the skillet with the garlic oil, adding a little reserved pasta water if needed to loosen the sauce. Stir in the roasted cherry tomatoes.
6. Serve hot, garnished with fresh basil.

This Spaghetti Aglio e Olio with roasted cherry tomatoes is a perfect example of how simple ingredients can come together to create something truly delicious. The sweetness of the roasted tomatoes balances the bold garlic and chili oil, making each bite rich in flavor. This dish is ideal for those looking for a quick, satisfying, and plant-based pasta meal.

Note: More recipes are coming soon!